Flank Steak And Dried Tomato-Basil Pesto Linguine – a delicious recipe with linguine, flank steak, olive oil, salt, fresh spinach leaves, freshly ground pepper. Easy to follow and perfect for any occasion.
Serves 4
Pasta & Noodles
Servings:persons
1
Cook pasta according to package directions; drain and set aside.
2
Brush both sides of flank steak evenly with olive oil, and sprinkle with salt.
3
Grill steak, covered with grill lid, over medium-high heat (350u00b0 to 400u00b0) 8 to 10 minutes on each side or to desired degree of doneness. Let stand 10 minutes before slicing. Cut diagonally across the grain into thin strips.
4
Heat 1/2 cup Dried Tomato-Basil Pesto in a large nonstick skillet over medium heat. Add beef strips, and cook, stirring often, 2 to 3 minutes. Add spinach, and cook, stirring often, 3 minutes or just until wilted. Add cooked pasta and remaining 1/2 cup Dried Tomato-Basil Pesto, and cook, stirring occasionally, 2 minutes or until thoroughly heated. Sprinkle with ground pepper and red pepper, and serve immediately.
142
kcal
Calories
12
g
Fat
1
g
Carbs
7
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 1 (16-ounce) package linguine, 1 (1 1/2-pound) flank steak, 2 tablespoons olive oil, 1/2 teaspoon salt, and more.
Yes, Flank Steak And Dried Tomato-Basil Pesto Linguine falls under the Pasta & Noodles category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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